Winemaking: 36 hours pre-ferment skin contact; 100% seasoned barrel indigenous ferment
Aroma: Lavender, mineral salts, kiwi & feijoa, hints of almond meal and stone fruit
Palate: Crystalline acidity with mineral salts & citrus flavours; mouth coating, powdery phenolics; great poise & fruit length that goes on and on; possibly the best Arneis I’ve made!
Alcohol: 12.5% v/v
TA: 7.5 g/L
Region: Yarra Valley